[ Built for the pass, not the boardroom ]
Restaurants, chains and cloud kitchens. The console is used next to a fryer by someone with wet hands, and the aggregator commission is the number the business is actually trying to change.
Restaurants, chains and cloud kitchens. The console is used next to a fryer by someone with wet hands, and the aggregator commission is the number the business is actually trying to change.
Tell us your daily covers and ordersLoud alerts, large text, one-tap accept and automatic printing. A tablet app designed like a dashboard gets ignored within a week.
Swiggy and Zomato orders on the same screen as direct ones, so the kitchen has one list rather than three tablets.
Availability by hour, outlet-specific pricing, add-ons and combos — modelled properly rather than duplicated per channel.
Your own channel with no commission, which works when you already have the customers. We will tell you when the economics do not.
Order tickets built for the pass — loud, large, one-tap accept, prep timers, availability toggles and automatic printing.
Your own app and website for delivery, takeaway and dine-in, with your branding and without commission on every order.
Several outlets or brands from one system — menus, pricing, stock, staff and reporting by outlet with a consolidated view.
Direct ordering and own delivery only pay above a certain order density. We run those numbers with you before building anything.
Items, variants, add-ons, combos, availability windows and outlet pricing with tax by category. Menu modelling is where these projects overrun.
Glanceable tickets, one-tap accept with prep time, item unavailability toggles and automatic printing, tested in an actual kitchen.
Aggregator orders, direct orders and dine-in on one queue, with menu and availability pushed out to each channel.
Own riders, third-party fleet or both, with assignment, batching, tracking and end-of-shift cash reconciliation.
Item-level margin, prep and delivery times, cancellation reasons, channel mix and repeat rate on the direct channel.
Two things decide restaurant software. The first is the kitchen console: it is used in noise and heat by someone with eight seconds to look, and a console designed like a web dashboard will be abandoned regardless of what it can do.
The second is commercial. Most restaurants come to us wanting to reduce aggregator commission, and a direct channel does that — but only if you already have customers who would order from you directly. Below a certain volume the commission is cheaper than running the channel, and we would rather say so than build it.
Loud, large, one tap, printed. Everything else about the system is negotiable; this is not.
Aggregator, direct and dine-in on a single screen. Three tablets on a counter is how orders get missed.
Direct ordering saves commission at volume and costs money below it. That arithmetic comes before the build.
Network commerce offers reach without a single aggregator's commission, which changes the case for owning your own ordering stack.
One kitchen fulfilling several brands needs menus, tickets and reporting separated by brand while sharing a prep line.
What began as a pandemic measure remained because it cuts service time and increases average order value when the menu is built for it.
By moving repeat customers to a direct channel, yes — but only if you have repeat customers. It works for known local brands and chains where people would order direct if it were easy. We run your order volume and delivery cost against the commission saved before recommending it.
Let’s talk about your food & restaurant project. No obligation, just a conversation.
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